This delicious wood-fired smoking recipe will allow you to experience your Maximus in a different way and discover a little-known aspect of the appliance.
You'll need patience, as you'll have to work through three steps and then wait three weeks before enjoying this dried filet mignon. But what a delight! Watch the full video at the end of the recipe.
THE RECIPE IN VIDEO
INGREDIENTS
- A 1kg filet mignon
- 420g of coarse salt
- 10g of pink berries
- A mixture of 5g of rosemary, 5g of thyme and 5g of cumin
- A little walnut oil
- Others
- Also provide 5 L of wood shavings, ideally beech, and a ham net.
INSTRUCTIONS
- Day 1
- First and foremost, make sure you wash your hands thoroughly before each step. You'll be working with raw meat, so it's essential to have impeccable hand hygiene. You can also wear gloves if you prefer.
- Place the filet mignon in a dish and rub it thoroughly with all of the salt. Make sure the salt penetrates all of the pores.
- Store the filet mignon at 15°C for a maximum of 24 hours. Be careful not to exceed the salting time, to avoid having inedible charcuterie due to oversalting.
- Day 2
- After 24 hours of resting, we will desalt our filet mignon.
- Start by removing most of the salt by hand.
- Rinse your filet mignon in clean water.
- Check that no grains of salt remain on the meat, then remove the excess water by rubbing with your hand.
- Place your meat in the fridge for 24 hours, either hanging it using a meat hook or placing it on a rack so that the air can circulate well around it.
- Day 3
- Today is the day it all happens: we're going to smoke our meat using our Maximus wood-fired oven.
- Brush your meat with walnut oil to help the herbs and spices adhere. Make sure you get all over the meat.
- Sprinkle with the pink berries and rub the meat with them.
- Finally, add the aromatic herbs and rub them into the meat to distribute them evenly.
- Smoking meat in the Maximus oven
- Place wood shavings, ideally beech wood, on one side of your Maximus.
- Set the shavings ablaze.
- Place the filet mignon on a rack and place it in the Maximus oven, opposite the chips.
- Extinguish the flame on the chips to let them burn quietly.
- Place the shield provided with the oven along the chips to ensure that the meat does not heat up during smoking.
- Close the oven and let the meat smoke for about 3 to 3.5 hours.
- When the smoking time is over, open the chimney to let the smoke escape.
- Remove your filet mignon from the oven and immediately wrap it in a clean ham net.
- Place your filet mignon in a cool place and wait 3 weeks to let it dry.
- Day 4 – After 3 weeks
- It's the big day, you can enjoy your filet mignon!
All you have to do is remove it from the net and slice it thinly before sharing it with friends, accompanied by a cold beer. And above all... prepare the next one already!
To take your cooking experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: